Wash the chard well and cut both leaves and stalks into 1/2 in. wide strips. In a 4 or 5 quart pot, melt the butter. Add the onion and sauté over medium heat until softened. Add the chard and stir to coat with butter. Cover the pot and heat for 4 to 5 minutes to wilt the chard.
Add 6 cups chicken stock; bring to a boil and add the rice. Cover and cook over medium heat until the rice is done, about 20 minutes. If the soup becomes too thick, add more stock. When the rice is done, add the fresh Parmesan and the parsley. Taste for seasoning. Serve piping hot sprinkled with more cheese.
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